Sgroppino au citron
Une boisson vénitienne glacée et mousseuse, mêlant sorbet au citron, prosecco et vodka.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Chill everything first
Put 4 coupe or flute glasses in the freezer for about 10 minutes. Keep the prosecco and vodka in the fridge until ice-cold. Starting with everything cold keeps the sorbet from melting too fast once the bubbles go in.
- 200 ml prosecco (to chill)
- 60 ml vodka (to chill)
✅ C'est prêt quand : the glasses feel frosty and the prosecco and vodka are fully chilled
Soften the sorbet slightly
Take the lemon sorbet out of the freezer and let it sit at room temperature for about 5 minutes, just until it is soft enough for a whisk to cut through easily but not watery.
- 500 g lemon sorbet
✅ C'est prêt quand : a spoon leaves a mark easily but the sorbet still holds its shape
Whisk sorbet and vodka
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Whisk in the prosecco
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Pour and serve at once
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill everything first
Put 4 coupe or flute glasses in the freezer for about 10 minutes. Keep the prosecco and vodka in the fridge until ice-cold. Starting with everything cold keeps the sorbet from melting too fast once the bubbles go in.
- 200 ml prosecco (to chill)
- 60 ml vodka (to chill)
✅ C'est prêt quand : the glasses feel frosty and the prosecco and vodka are fully chilled
Soften the sorbet slightly
Take the lemon sorbet out of the freezer and let it sit at room temperature for about 5 minutes, just until it is soft enough for a whisk to cut through easily but not watery.
- 500 g lemon sorbet
✅ C'est prêt quand : a spoon leaves a mark easily but the sorbet still holds its shape
Whisk sorbet and vodka
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Whisk in the prosecco
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Pour and serve at once
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Sgroppino comes from the Veneto region, where lemon sorbet, chilled prosecco and a little vodka or grappa were whisked together as a way to clear the palate between rich courses at long dinners. The name is thought to come from an old Venetian dialect word meaning to loosen or untangle, a nod to its job of resetting the taste buds for what came next.
Over time it moved from being a mid-meal pause to a drink in its own right, poured at the end of dinner as a light, cold digestivo. Today it is a fixture of Venetian trattorias and home tables alike, especially in the warmer months.
⭐ Why It's Famous
It is loved for being effortlessly refreshing: tart lemon, fine bubbles and a gentle kick of alcohol, whisked into something frothy and half-melted, that feels indulgent without being heavy.
💡 Fun Fact
In Venice, sgroppino is sometimes still served between courses rather than after dinner, exactly as it was originally meant to be used.
Veneto, Italy (Venice)
45.44°N, 12.32°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!